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Updated: Sep 4, 2025
07:34
Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
Published on: December 1, 2023
813
Expectable diversity patterns in wine yeast communities
Miguel de Celis1, Javier Ruiz1, Javier Vicente1
1Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
FEMS Yeast Research
|July 21, 2022
Summary
This study catalogs 242 fungal and yeast genera in wine, revealing non-Saccharomyces yeast diversity crucial for wine flavor and fermentation. Understanding this yeast community aids in improving wine quality and preventing spoilage.
Area of Science:
- * Microbiology
- * Oenology
- * Mycology
Background:
- * Wine fermentations are primarily driven by Saccharomyces yeast.
- * Non-Saccharomyces yeasts coexist with Saccharomyces cerevisiae in grape must and early fermentation stages.
- * The diversity of non-Saccharomyces species significantly influences wine's sensory characteristics and fermentation dynamics.
Purpose of the Study:
- * To present a new dataset from an ITS amplicon survey of 272 wine samples.
- * To create a preliminary catalog of 242 fungal and yeast genera found in wine.
- * To estimate the prevalence and abundance patterns of these genera in wine.
Main Methods:
- * Utilized ITS amplicon sequencing for a wide survey of wine samples.
- * Analyzed 272 diverse wine samples to identify fungal and yeast communities.
- * Performed preliminary exploration to catalog genera and assess their distribution.
Main Results:
- * Identified and cataloged 242 fungal and yeast genera detectable in wine.
- * Provided global estimates of the prevalence and relative abundance of these genera.
- * Established a comprehensive measure of yeast diversity in wine fermentations.
Conclusions:
- * The study provides a valuable resource for wine yeast research, highlighting the extensive diversity beyond Saccharomyces.
- * Findings support the exploration of non-Saccharomyces yeasts for enhancing wine flavor and preventing spoilage.
- * Encourages discussion on the utility and constraints of meta-taxonomic approaches in the wine industry.
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